Recipes & Uses

Why You'll Love Red Kidney Beans

• Rich, Earthy Flavour: Complements a variety of herbs, spices and sauces.

• Firm Texture: Holds its shape well in curries, stews and salads.

• Versatile Ingredient: Ideal for chilli, bean curries, soups and rice dishes.

• Plant-Based Pantry Staple: A useful ingredient for vegetarian and vegan meals.

• Convenient 500g Pack: Ideal for family cooking and meal preparation.

How to Use Red Kidney Beans

Rinse the beans and soak dried beans overnight before cooking. Drain and boil in fresh water until thoroughly cooked. Dried kidney beans must be boiled vigorously for at least 10 minutes before simmering until tender; never cook raw kidney beans solely in a slow cooker.

Add cooked kidney beans to chilli, spicy bean curries, soups and stews, or combine them with rice, tomatoes, onions and spices for a satisfying meal. They also work well in mixed bean salads and casseroles.

Storage

Store dried beans in an airtight container in a cool, dry place away from moisture and direct sunlight.

Shop Red Kidney Beans 500g online at SpiceNEasy NZ and create delicious, hearty meals for the whole family.

Recipe for Red Kidney Beans

Rajma Masala (Red Kidney Bean Curry)

Ingredients:

• 1 cup dried red kidney beans (or 2 cans, drained & rinsed)

• 2 tbsp oil or ghee

• 1 large onion, finely chopped

• 2 tomatoes, puréed

• 1 tbsp ginger-garlic paste

• 1 green chili (optional)

• 1 tsp cumin seeds

• 1 tsp turmeric

• 1 tbsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tsp red chili powder (adjust to taste)

• Salt to taste

• Fresh coriander (for garnish)

• Water (as needed)

Instructions:

1. Soak & Cook Beans:

   • If using dried beans, soak overnight, then pressure cook until tender (or use canned beans).

2. Tempering:

   • Heat oil in a pan. Add cumin seeds, then sauté onions until golden.

   • Add ginger-garlic paste, green chili, and spices (turmeric, coriander, cumin, chili powder). Cook for 1–2 minutes.

3. Tomato Base:

   • Add tomato purée and cook until oil separates (~5–7 mins).

4. Combine & Simmer:

   • Add cooked beans, salt, and water. Simmer for 10–15 mins.

   • Finish with garam masala and fresh coriander.

5. Serve:

   • Best with steamed rice (Rajma-Chawal) or naan.

Why It’s Popular:

• Comforting, protein-rich, and flavorful.

• A staple in Indian/Punjabi cuisine.

Note 

At Spice N Easy, we take food safety and allergen awareness seriously. Please be aware that all our products are packed in a facility in New Zealand , that also handles various allergens, including tree nuts, peanuts, sesame, lupin, gluten-containing cereals, soy, milk, eggs, and other potential allergens.

Although we take care to minimise the risk of cross-contact, we cannot guarantee that our products are completely free from traces of these allergens.

If you have a food allergy, intolerance, or dietary restriction, please read the product label carefully before consumption. If you have any concerns about allergens in our products, please contact us before placing your order.

Your safety and well-being are important to us. Thank you for choosing Spice N Easy.